Giveaway - Lots of Lovely Haywards Pickles

Saturday, 16 August 2014

Everyone loves Haywards pickles and although I hate to mention the 'Christmas' word so soon, on Boxing Day, leftover turkey with mashed potatoes just has to happen and without Piccalilli and Red Cabbage it's just not the same.

Now, if you fancy winning more pickles than you can shake a stick - read on!

But before all of that, here's a rather nice recipe Haywards have sent over to share with you Salmon and Beetroot Fishcakes:

Print recipe

Ready in 25 mins, plus chilling

Made in a flash with cupboard ingredients, these nourishing and inexpensive fishcakes come with a Baby Beetroot colour kick

To serve 4 you will need:

2 x 567g tinned new potatoes, drained

2 x 189g tinned pink salmon, drained

1 tbsp curly parsley, chopped, or 2 tsp dried parsley

2 tbsp lemon juice, plus zest and lemon wedges, to serve

2 eggs - free range of course

4 slices of Haywards Baby Beetroot, rinsed and chopped

Plain flour, for dusting and coating

100g breadcrumbs

6 tbsp vegetable oil

Black pepper

Salad, to serve

How to do it:

In a large bowl, mash the tinned potatoes with a potato masher. Add the pink salmon, parsley, lemon juice and zest and 1 of the eggs, and mix thoroughly.

Season with pepper, then lightly mix in the chopped beetroot.

Set out a bowl with the remaining egg (beaten) in it and a bowl with the breadcrumbs.

Dust your hands with flour and shape the mixture into eight fishcake shapes, placing them on a plate, as you go. Coat the fishcakes with flour on the plate, then, one at a time, dip them in the beaten egg, coating thoroughly, and then coat them in the breadcrumbs. Place them back on the plate. Chill for at least 10 mins.

Heat the oil in a frying pan and, when the oil is sizzling, add the fishcakes, cooking for 3-4 mins, then turn them over and cook for a further 3-4 mins. You may have to do this in batches, according to the size of your pan. Drain on kitchen paper then transfer to plates and serve with salad and lemon wedges.

Haywards tip: Make a simple salad dressing by whisking together 1 tbsp lemon juice and zest and 2 tbsp olive oil, and season with salt and pepper.

Now for the Giveaway!

Haywards are giving readers of A Glug of Oil the chance to win a bundle of Haywards pickles as follows:

2 x Baby Beetroot

2 x Sweet Onions

2 x Red Cabbage

1 x Piccalilli

1 x Traditional Onions

1 x Mixed Pickle

How to Enter - Entries must be via the Rafflecopter widget:

Please note the prize can only be sent to the UK only. To see a short video on how easy it is to use Rafflecopter click here.

*Inappropriate comments will be deleted and entry/entries to the
competition removed as will anyone that says they have left a blog post
comment but really hasn't!

For information on how to find the URL of your tweet click here - Entries that do not show the URL of the Tweet will be removed.

There is one main way to enter and several ways to get bonus entries, including bonus daily entries.

Competition end time is as shown on the Rafflecopter widget along with the terms and conditions.

My favourite would have to be the Baby Beetroot - I'll often have these with salads, with savoury rice dishes, in sandwiches and rolls with ham & humous, and have been known to just snack on them! The small sweet onions are also quite good.